Chia, Mexican White (Salvia hispanica) seeds, organic
$2.95 – $16.00
Family: Mint (Lamiaceae)
Annual. 90 days to flowers, 120 to 150 days to seeds
(Mexican White Chia) Native to South America. Makes succulent, bright-green, bushy plants up to 4 feet tall. The white seed is made into a beverage, high in soluble fiber and oil. Traditional usage (TWM): Stimulant, stool softener and bulking agent, indigestion, diverticulitis and Crohn’s. Plant prefers full sun and mesic soils of moderate fertility. Overmoist and fertile soils can cause much bushiness and little seed production. Sow seed just beneath surface, tamp securely, keep moist until germ, which is rapid, then thin or transplant to 2 feet apart. Packet contains 300 seeds.
Certified Organically Grown
Admin Richo Cech –
To create a perfect suspension, mix 1 tablespoon chia seeds in 1 cup of cold water, stir well and let sit overnight.
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tamar –
Richo! such a big fan of your work, your books, your knowledge sharing. I live in south america and Chia is volunteering in my garden ! Are the leaves edible as well? I’ve seen some chatter about this. Do they need to be cooked, etc?
Thank you so much.
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Richo Cech –
hi tamar, Thanks for your note and its my pleasure. i look forward to the new book coming out very soon. as for chia, we mainly grow it for a seedcrop, but over the years we’ve consumed leaves from the young plants raw in salads and smoothies and they can be steamed like a potherb, as well. richo
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